This is a wonderful dish served as an entree for dinner. My husband heated the leftovers and made it a dip that he ate with crispy tortilla chips. Served with French Bread Crostinis would also be very good.
12tablespoonsunsalted butter plus more for greasingdivided
1medium yellow oniondiced
2clovesgarlicminced
1cupdiced celery
1green bell pepper or redseeded and diced
216-ounce packages cooked crawfish tails
¾cupall-purpose flour106.5g
½cupdry white wine
1cupwhole milk
1cupheavy whipping cream
1-1/2cupsshredded Gruyère cheese
1cupgrated Parmesan cheese
½cupchopped fresh parsley
2teaspoonsfresh thyme leaves
2tablespoonsfresh lemon juice
1teaspoonhot sauce
1teaspoonWorcestershire sauce
1tablespoonOld Bay Seasoning
1teaspoonground white pepper
1teaspoonkosher salt
1cupshredded white Cheddar cheese
1cuppankoJapanese bread crumbs
4Tablespoonsbuttermelted
Instructions
Preheat oven to 400°.
Butter a 1½-quart baking dish. In a large saucepan over medium heat, melt 4 tablespoons butter. Add onion, and cook until tender, about 5 minutes. Add garlic, thyme,celery, bell pepper. Cook until vegetables are heated, about 3 minutes. Add crawfish tails, tossing to combine. Remove from heat, and let stand.
In a medium saucepan over medium heat, melt remaining 8 Tablespoons butter. Add flour, and whisk until smooth. Add wine, milk, and heavy cream, and cook until thickened, about 5 minutes. Add Gruyère and Parmesan cheeses, parsley, lemon juice, hot sauce, Worcestershire, Old Bay Seasoning, pepper, and salt. Whisk until smooth. Add cream mixture to crawfish mixture, stirring to combine. Pour into prepared dish.
In a small bowl, combine Cheddar with bread crumbs. Pour melted butter over bread crumb mixture and mix well. Sprinkle over crawfish mixture, and bake until golden and bubbly, 15 to 20 minutes.